2 Tbsp butter or margarine
1 small onion, chopped
1 stalk celery, chopped
1/2 small green pepper, chopped
1 (8-oz) package sliced fresh mushrooms
2 cups peeled and diced red potato
2 cups chicken broth
1/2 tsp dried thyme
2 cups milk, divided
1/2 tsp salt
1/2 tsp pepper
3 Tbsp all purpose flour
Melt butter in a large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently until tender. Stir in potato, chicken broth and thyme. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes or until potatoes are tender.
Stir in 1 1/2 cups milk, salt and pepper.
Combine remaining 1/2 cup milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.
Yield: 1 1/2 quarts.
